Heat 2 T butter and 1 T oil in pan over medium heat.
Add liver.
Sprinkle with seasonings.
Stir and cook until just barely brown, 1 – 2 minutes.
Remove to a dish and cover.
To the same pan, add 3 T butter and onions.
Saute 5 minutes.
Add mushrooms and sauté 5 more minutes.
Add worcestershire.
Add liver back into the pan along with juices.
Stir just until liver is reheated. Only a minute or two.
DO NOT overcook.
Cover, remove from heat and let sit 3 – 5 minutes.
Great as is or over rice.

I’ve posted the Traditional (as traditional as using elk instead of veal can be) Osso Buco recipe already but this is the easiest, fastest way I have found to fix the elk version. No flouring, no browning in a separate pan or sautéing the vegetables. Just layer it all in your crock pot and let ‘er go. I actually like this version better. I found the meat to be moister. Yes I used the pictures from the traditional recipe because I didn’t take any of the slow cooker version because I wasn’t sure it would turn out. It looked pretty much the same.

Also spelled Osso Buco: an Italian dish made with veal shank containing marrowbone, stewed in wine with vegetables and seasonings.

First of all you need to acquire the meat and bones. One of our mighty hunters brought in a large cow elk, so I decided it was time to give this a try. Now I will admit it doesn’t quite fit my mission statement of “family friendly recipes” in that it is a bit of work and though it pretty much tastes like pot roast, the look of it might be intimidating to kids. Nevertheless, here we go:

Cut the shin bone, meat and all with a butcher’s saw or band saw (my husband used his saws-all) into discs that are about 2″ long. The width of the meat will vary according to where you are on the leg. What I used were about 4″ across including meat and bone. They say it’s easier if it’s slightly frozen. We don’t have that kind of freezer space!

It was game day, literally and figuratively. The Super Bowl was on and the guys were processing an elk they’d harvested 2 days before. Butchering a whole elk is hungry work, which goes much faster and is more fun when it is a team effort. Someone cutting and cleaning, someone grinding the burger, someone packaging it up. It was fitting we have chili, a Super Bowl staple and a great way to use ground elk meat. So I made up a pot, but I didn’t want to spend much time doing it since I was the one grinding and packing. This can be made in 20 minutes and held stove top for 2 hours or eaten right away.

This is an easy, versatile meal. The name goulash tells you that it is very flexible, adding what ever you have or substituting for what you don’t have. The base ingredients are ground meat, onion, tomato of some kind and the spices. Canned tomatoes can be replaced by an equal amount of fresh tomatoes. No tomato sauce, add extra tomatoes. Left over vegetables, throw them in. No rice, pasta or zoodles, serve over mashed potatoes or drain a bit and serve on a bun like a Sloppy Jo. Continue reading “Burger Goulash”→

Put meat on cutting board and sprinkle it with the garlic powder, onion powder and tenderizer. Using multi-tine tenderizing fork, pierce meat aggressively. Drizzle oil over the meat and rub it in. Put the meat on top of the onions in the pot. Sprinkle onion soup mix and rest of seasonings over meat. Mix wine, worchester, ketchup and brown sugar together. Gently pour over meat. Cook on low 6 to 8 hours.

Optional: I added 1 cup of Lipton Onion Soup Dip, 2 cans mushrooms and 3 cups of pasta in 1 hour before the end. This made it more stroganoff like. Noodles would have been best, but I didn’t have any so I used rotini. It was fine.